This is a traditional recipe for an old fashion torte, rich, tasty and filling! The underlying characteristic of this recipe that makes it distinct is the use of “grilijas” as an ingredient. Grilijas is caramelized nut, something similar to nut brittle. In our recipe that is a caramelized walnut that is grounded before its use in baking.
I baked grilijas torte quite some time ago and the key moment that marked that bake and made it memorable was that I forgot to use grilijas in the process! Grilijas torte, without grilijas was obviously not going to work! It was only at the end as I was assembling torte that I realized what I have missed.
My recovery plan was just to sprinkle grilijas, ground caramelized walnuts, over the top of chocolate buttercream layers. It turned out so good, everybody liked it! So much so that for this year’s Christmas my daughter asked me if I could bake it again!
I did, but this time without making any errors in the process. She loved it, but noticed that it was somewhat different from what she experienced when I baked it first time. I had to laugh, it is funny how some time what is seemingly a serious shortcoming can turn into a memorable highlight!
I adopted the recipe from this food blog with necessary adjustments, scaling the recipe to accommodate size of my 9″ springform baking pan and I also did few minor changes to the baking process. It is an old family recipe which makes it even more appealing and likable, at least it does to me!
The torte is absolutely delicious and I am sure it will find its way to my baking schedule very soon again!
| Prep Time | 60 min |
| Cook Time | 30 min |
| Passive Time | 60 min |
| Servings |
slices
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- 125 g granulated sugar
- 125 g coarsely chopped walnuts
- 7 large eggs separated
- 150 g granulated sugar divided
- 50 g ground walnuts
- 1.5 tbsp all purpose non bleached flour
- 250 g grilijas grounded
- 4 eggs
- 150 g granulated sugar
- 150 g dark semisweet chocolate (min. 70% cocoa) chopped
- 185 g unsalted butter softened at cool room temperature
- 75 g dark semisweet chocolate (min. 70% cocoa) chopped
- 75 g heavy cream 35% MF
- 50 g roasted walnuts grounded
- 125 ml heavy cream 35% MF
Ingredients
Grilijas
Cake - total ingredients for 4 layers
Chocolate Custard Buttercream
Chocolate Ganache
Garnish
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- Over medium heat (5 out of 10), using a medium size pan, roast 50 g of walnuts. Transfer walnuts to a bowl, let completely cool down.
- Grind roasted walnuts and set aside.
- In a medium size pan over medium heat melt 125 g of sugar, stir constantly. As soon as sugar melts add walnut halves and stir vigorously to make sure they are fully coated.
- Take off the heat and spread caramelized walnuts over the parchment paper that is lightly brushed with vegetable oil. Let cool completely.
- Coarsely chop caramelized walnuts, set aside.
- Butter 22.5 cm (~9 ") spring form cake pan and line the bottom with parchment paper. Dust the form with flour, tap out the excess flour. Note: Use two 9" spring form pans for two round bake in order to bake four separate cake layers.
- In a medium size bowl mix together ground grilijas, flour and ground walnuts, set aside.
- Preheat the oven to 180°C (356°F), rack in the middle.
- Combine egg yolks and 1/2 of sugar in a medium size mixing bowl. Beat with mixer on high speed until pale yellow and creamy, about 8-10 minutes.
- In a large bowl, beat the egg whites until soft peaks form. Gradually add remaining 1/2 of granulated sugar and beat until stiff, shiny peaks form.
- Using a silicone spatula take about 1/4 of egg whites and mix into the egg yolk mixture, lightening it up. Gently fold in the rest of the egg whites.
- Add ground walnut mixture in two parts and gently fold in by using a silicone spatula.
- Measure and divide batter into four parts.
- Pour the batter into two spring form pans, level off and smoothen the top.
- Bake for approximately 15 minutes or until cake separates from the form.
- Pour remaining batter into two spring form pans, level off and smoothen the top.
- Bake for approximately 15 minutes or until cake separates from the form.
- Transfer the spring form pan to a cooling rack, let cool off and unmold after 5 minutes. Use a sharp knife to separate the cake layer from the mold's side. Remove spring form side, invert the cake and remove form bottom and peel off parchment paper. Reverse the cake onto cooling rack and let cool completely.
- Bring water in a small saucepan to simmer. At low heat (2 out of 10) and over the double boiler, whisk together eggs yolks and sugar. Keep whisking until the mixture thickens up, about 20 minutes. Stir in chocolate until completely melted. Take off heat and let cool completely.
- Using a hand held mixer and a medium size mixing bowl, cream the butter at high speed until very soft and fluffy, about 8-10 minutes.
- Add chocolate custard in 3 separate increments and mix making sure each time that the mixture is unified.
- Measure 75g of Custard Buttercream and set aside. Divide remaining buttercream to 4 parts.
- Place the bottom layer onto a serving plate. Use an offset metal spatula to evenly spread about 1/4 of buttercream on top of it.
- Repeat the process with another 2 layers.
- Assemble the top layer and coat it with a thin buttercream layer. Use remaining buttercream (excluding separated 75g) to coat the sides of the cake.
- Over double boiler heat up chocolate and heavy cream just until the chocolate is melted. Set aside and let cool slightly to about 35°C (95°F).
- Pour chocolate ganache on top of the cake, use offset spatula to spread evenly and smooth.
- Cover and refrigerate cake for 1-2 hours.
- Beat 1/2 cup of heavy cream into a whipped cream. Add 75g of chocolate buttercream and mix thoroughly until fully unified.
- Pipe decorating edge around cake perimeter.
- Use offset metal spatula to press roasted ground walnuts onto the side of the cake.
- Cover and refrigerate overnight.
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